Claudette P Henry Recipe Reviews (Pg. 1) - Allrecipes.com (18400517)

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Claudette P Henry

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 7, 2006
Just when I thought it could'nt get any better. I cooked these last night and followed directions as stated, with one exception I only kept them in the fridge for maybe 40mins before frying, I truly believe this step is what makes them so crispy and the seasoning was right on spot. Next time I will leave in the fridge for 90mins as stated. The sauce was great!!!. I have cooked the Buffalo Chicken Wings I from this site in the past, and not to take away from that recipe it is good. This recipe is the one I will use from now on for my hot wings. UPDATE!!! THIS IS ANOTHER RECIPE THAT I CAN NOT STOP MAKING, I NOW ALSO ADD ONION POWDER, GARLIC POWDER AND SEASON SALT TO MY FLOUR MIXTURE, I NEVER SKIP THE FRIDGE STEP, IF YOU DO, JUST TRY IT THE RECIPE WAY I'M SURE YOU WILL SEE THE DIFFERENCE, I NEVER BUY HOT WINGS OUT ANY MORE!!!!!. THIS IS AN UPDATE ON MY UPDATE!!! I WAS LOOKING FOR SOMETHING TO COOK TONIGHT AND WHILE READING REVIEWS THIS CAME UP AGAIN, JUST SEEING THIS RECIPE MAKE ME CRAVE IT MORE, OH WELL GUESS IT'S HOT WINGS AGAIN TONIGHT, THIS IS TRULY HOW GOOD THIS RECIPE IS.
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1886 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 21, 2006
Wish I could give this one more than 5 stars. I followed the recipe as stated, exception of white pepper, did not miss it. I did leave in fridge overnight. And then I cooked for 4 1/2 hours. I also did not have a whole chicken, but had wings as I always do. I greased my roaster pan with little oil then laid layers of onions in my pan I laid my wings over my onions I roasted for three hours then I put my rack in my roaster pan and put my wings on the rack and cooked 1 1/2 hours more, this was the best chicken ever, can not wait to roast a whole bird. but it's good to know that chicken pieces work as well. My wings came out very juicy and moist. this is more than a 5 star chicken. YOU MUST TRY IT!!!!!!!.Update!!!! I cook this again using a whole bird and it was as great as my wings, very juicy and the skin was crispy. I did let it sit overnight and then on my lunch break at 12:30pm yesterday I went home and popped it in the oven. When I got home the house smelled so good and I still had and hour left to prepare my rice and fried cabbage. This time I also made pan gravy from the drippings. A Sunday meal on a Thursday with little effort. Yum Yum.
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405 users found this review helpful

Grilled Corn on the Cob

Reviewed: Jun. 25, 2007
The only thing I do different, is I soak my corn in water first, then I use strips of the husk to tie the husk around the corn and grill, I omit the foil, that way the corn can get more of the flavor of the grill while cooking, and the pre soak in cold water keeps the husk from burning while cooking
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386 users found this review helpful

Easy Breaded Shrimp

Reviewed: Jul. 26, 2007
This was super easy, though a little messy, I season my 21/30 count easy peel shrimp with season salt, then I dredged in a seafood breader {flour version) then into the egg mixture and rolled in panko bread crumbs and then into the fryer. Watch your oil temp, my first batch cooked and browned a little to fast. After that the rest came out golden brown with a great crunch, very good, I made my own cocktail sauce also. Panko bread crumbs with keep your shrimp breading crunchy.
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227 users found this review helpful

Baked Ziti IV

Reviewed: Jun. 7, 2006
OK Everyone, I made this last night and it is a keeper !!! Very very good!!! I also did a few changes I used onions and green onions (tops only ). I added some red bell pepper, I used beef and sweet italian sausage. I was a little leary about the rosemary in this sauce, but what ever you do do not leave it out.(oh my god wonderful). Also use fresh rosemary, I used more garlic than call for ofcourse!!. I added basil and Italian seasoning to the meat mixture while cooking. After I added the sauce I added some red wine (a must). Also I added a teaspoon of sugar. Now I also used ricotta instead of cottage cheese, I used a Italian penne pasta (Imported kind found in supermarket). I was also not to sure about the sour cream I do not like it at all, but I used it. Also do not leave it out made a big difference. I layered mine and baked covered for 35 min then uncovered for 10 min more. I served with garlic bread and a soft white wine. HEAVEN!!!.
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221 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 9, 2006
I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sure you used the kosher salt no other, I could tell it would make a difference, also I cooked mine on 375 degrees and for 30 mins until they were dark brown not black, they also reheat very well. Give this one a try. Update!!!! I'm hitting the store tonight for fresh brussels sprouts, This recipe is really ADDICTIVED!!!!. I cook these all the time, this time I decided to use the garlic as others have stated as I really love garlic. Let me say they were still good, but I think much better just following the recipe as stated. I still can't get enough!!!.
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195 users found this review helpful

Grilled Sea Bass

Reviewed: Nov. 20, 2006
Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS.
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159 users found this review helpful

Eastern North Carolina BBQ Sauce

Reviewed: Apr. 27, 2007
I FIND IT REALLY HARD TO PASS UP RATING A SAUCE THATS TITLE CAROLINA BBQ SAUCE, LET ME SAY AGAIN AS A EAST CAROLINA GIRL THIS IS THE TRUE EASTERN CAROLINA WAY. VINEGAR VINGAR VINEGAR, THATS THE KEY, ALSO THIS VERSION YOU DO NOT COOK. WHICH IS MOSTLY HOW I USE IT, IT IS BEST ON PORK BUT CHICKEN RULES ALSO, USE IT THROUGH OUT THE GRILLING PROCESS. IF USED ONLY ON COOKED MEAT IT WILL BE OVER POWERING. ALSO I ALWAYS USE RED PEPPER FLAKES.
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158 users found this review helpful

Garlic Herb Grilled Pork Tenderloin

Reviewed: Jun. 27, 2007
This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!.
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131 users found this review helpful

Spicy Steamed Shrimp

Reviewed: Dec. 28, 2006
THIS IS A 5 STAR RECIPE WITH SOME CHANGES YOU REALLY DO NOT NEED BUT A CUP OF WATER AND ABOUT A 1/4 CUP OF OLD BAY I PUT MY OLDBAY ON TOP OF MY SHRIMP AND THEN STEAMED ALSO I ADDED ABOUT A 1/4 CUP OF BEER TO WATER TO STEAM IN, COOKED UNTIL JUST PINK, DO NOT OVERCOOK OR SHRIMP WILL BE RUBBERY.
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128 users found this review helpful

Fried Soft-Shell Crab

Reviewed: Jan. 8, 2007
Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would take away from the wonderful crab taste.
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119 users found this review helpful

Shrimp Fried Rice II

Reviewed: Jul. 14, 2006
I made this last night and while it was good, it did not blow me away. I will make it again, but I think I will buy a wok first. When you make this, if you are using a pan used a really really large one!!!!. I did followed the recipe, but added a little 5 spice powder at the end of cooking for more flavor, also omit the extra salt, soy sauce is salty enough. Another tip (do not over cook your shrimp as you will be adding to the pan which will cook more). My shrimp came out wonderful!!!..Like everyone else I added the bean sprouts in step 3... PS USE ONLY REQUIRED AMOUNT OF SESAME OIL VERY STRONG FLAVOR. UPDATE!!!! I HAVE SINCE PURCHASE A WOK AND I TRIED THIS RECIPE AGAIN, IT WAS GREAT THIS TIME I USED A NEW TIRCK FOR THE RICE, OTHERS STATED RICE WAS SOGGY, IT'S TO MUCH TO COOK THE RICE THE NIGHT BEFORE ECT ECT. WELL MY TRICK IS TO BUY READY MADE RICE. I USED UNCLE BENS GARDEN HARVEST, IT'S READY TO USE ANY TIME FROM PACKAGE TO WOK OR PAN, AND IT ALREADY HAS PEAS IN THE RICE. AND NOW HAVING A WOK HAS MADE THIS DISH SO MUCH EASIER. MY RATING IS GOING UP FROM 4*** TO 5****
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116 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Jul. 13, 2006
This was the best oven fried chicken I have ever had. Usaually I don't eat oven fried anything, but WOW!!!. I could not help but think while I was eating this, (this sure beats all the oil and fat that I would be eating if this was my normal deep fried chicken and on top of that this is really crunchy and Gooood!!!). I used Italian bread crumbs and I used chicken wings. If you do not like or can not have a lot of salt cut the amount in half, then sprinkle a little bit on after dipping into the butter, I used seasoning salt. I double dipped my chicken because I had so much breading left over and hate to waste. Then poured remaining butter mixture over chicken then baked. What ever you do try this recipe, IT'S THE BOMB!!!!!.
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116 users found this review helpful

The Greatest Grilled Turkey

Reviewed: Dec. 26, 2006
I had to post this to this recipe because it is the closest to what I did. I used a turkey brine from this site by (sheri gailey). After the brine process of 20 hrs. I grilled my turkey over charcoals and oak wood using indirect heat for about 4hrs it was the bomb!!!. after the brine process believe it or not there was no need for any extra seasoning (for real!!) my process of what I did is on the reviews of the TURKEY BRINE RECIPE) from this site. truly one of the best turkeys I have ever cooked. Ps. and I grilled it directly on the grate to really get that grilled flavor. Ok now I'm done.UPDATE 11/23/07 I DID THE GRILLED TURKEY AGAIN THIS YEAR VERY GOOD, ONLY CHANGE THE BRINE PROCESS THIS TIME, CAME OUT AS GREAT AS THE FIRST TIME!!! 10++++ STARS
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98 users found this review helpful

Spaghetti Sauce III

Reviewed: Feb. 27, 2007
This is a great sauce, I did add my little changes though, I started by roasting my roma tomatoes and my fresh bulb of garlic with a drizzle of evoo. While that was going I started browning my ground beef and sweet italian sausage with my chopped onion and basil, italian seasoning, red peppers and seasoning salt. Then I cooked my fresh mushrooms in white wine until wine reduced by two teaspoons. When my tomatoes and garlic were ready, I put them in electric chopper with a little wine, basil, oregano, italian seasoning , tomatoe paste, and water. Then I added the tomatoe mixture to my meat that I had drained of fat. I added my mushrooms and fresh parsley and parm cheese. I let it simmer for 1 1/2 hrs stirring every 15min or so. Then I poured over my pasta Top my dish with a little jack and parma cheese and fresh black pepper and garlic seasoning blend. Made garlic cheese bread Then we threw down eating this one up!!!!!.
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93 users found this review helpful

Grilled Rock Lobster Tails

Reviewed: Nov. 13, 2006
This was the first time that I have ever grilled lobster. And I'm a GRILLER!!!. Well this was one of the easiest and flavorful lobster dish I have ever cooked. I followed recipe exactly. But I also cooked some shrimp skewers, and just basted my shrmp with the same marinade Oh My!!!. Very simple and light. 5+++++Stars
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74 users found this review helpful

Marinated Chuck Roast

Reviewed: Nov. 13, 2006
This was a very good marinade, made my chuck steak very tender. The only thing I did different was I grilled mine over charcoal. First over direct heat I grilled both sides until brown then I remove to indirect heat and cook for 45min. Turning every ten min or so. I also reserved a little marinade before I added my chuck steak, to base my meat as it cooked. Also I marinade my meat overnight before cooking. Very Good!!!
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63 users found this review helpful

Simple Mexican Rice

Reviewed: Feb. 12, 2007
This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top, other reviewers stated they had done this, did not work for me, my rice started to stick and burn, I quickly remove from stove top, put in oven dish and cooked it that way, it did come out a little over cooked, but that was my fault, it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce
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59 users found this review helpful

Chicken Salad

Reviewed: Jan. 30, 2007
This was a really good place to start, I used left over chicken from the Roast Sticky Chicken Rotisseri Style recipe from this site, I added onions, celery, boiled eggs, duke mayo and garlic powder, season salt and paprika. Chilled a couple of hours and serve.
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52 users found this review helpful

Garlic Penne Pasta

Reviewed: Apr. 4, 2007
This could be a 5 star dish with anyones own ideals, First I would not and did not use the whole pkg of pasta, I used more garlic than called for, I also used fresh greenbeans instead of sun dried tomatoes, and I added some shrimp I also went a little heavy on the pepper. My dish came out great and full of flavor. 5 stars !!!! I only rated it 4 stars for the orign recipe great start though thanks.
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47 users found this review helpful

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